Desserts & Sweets

Vanilla Christmas Roll Cake

By Emma :

Everyday Culinary Delights👩‍🍳

Vanilla Christmas Roll Cake

As the holiday season approaches, there’s something truly magical about filling our homes with the sweet aroma of baked goods, especially when it involves a recipe as festive and delightful as the Vanilla Christmas Roll Cake. I’m thrilled to share this recipe with you—my dear readers—because it truly encapsulates the spirit of Christmas in every bite. I promise you, this cake is anything but boring!

Ingredients

For the Cake:

  • 2 eggs
  • 3 egg yolks
  • 1/2 cup (100 grams) sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (30 grams) cake flour, sifted
  • 3 tablespoons (30 grams) cornstarch
  • 1/4 cup red & green Wilton batter bits
  • 2 egg whites
  • 1 tablespoon sugar

The Vanilla Buttercream:

  • 1 cup butter, at room temperature
  • 3 cups (360 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 3 teaspoons heavy cream
  • 3 to 4 tablespoons red and green sprinkles

For Decorations:

  • 4 ounces white chocolate
  • Red and green sprinkles

How to Make the Cake

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the sides.
  2. Make the egg mixture: In a large bowl, whisk together the 2 eggs, 3 egg yolks, and 1/2 cup sugar until pale and fluffy. Add the vanilla extract and mix until combined.
  3. Combine dry ingredients: Sift the cake flour and cornstarch together and gently fold into the egg mixture until just incorporated. Stir in the festive Wilton batter bits.
  4. Whip the egg whites: In a separate bowl, beat the 2 egg whites until soft peaks form. Gradually add 1 tablespoon of sugar and continue beating until stiff peaks form.
  5. Fold the egg whites into the batter gently to keep the mixture airy.
  6. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the top springs back when touched.
  7. Cool and roll: Remove the cake from the oven, and immediately roll it up with the parchment inside. Cool completely on a wire rack.

Preparing the Vanilla Buttercream

  1. Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and enough heavy cream to reach a spreadable consistency.
  2. Add sprinkles and mix gently.

Assembly

  1. Unroll the cooled cake gently, remove the parchment paper.
  2. Spread the buttercream evenly over the cake.
  3. Roll the cake up again, without the parchment.
  4. Melt the white chocolate and drizzle over the top of the roll. Sprinkle with red and green sprinkles for a festive touch.

Helpful Tips

  • Ensure all ingredients are at room temperature to achieve the smoothest batter and frosting.
  • Roll the cake while it’s still warm to prevent cracking.

Substitutions/Variations

  • Gluten-Free? Substitute cake flour and cornstarch with your favorite gluten-free flour blend.
  • Dairy-Free? Use plant-based butter and cream in the frosting.

Frequently Asked Questions

Q: Can I make this cake in advance? A: Absolutely! The cake can be made a day ahead and kept refrigerated until ready to serve.

Q: How do I store the leftover cake? A: Keep it wrapped in cling film or in an airtight container in the refrigerator for up to 3 days.

More Festive Recipes

If you loved this Vanilla Christmas Roll Cake, you might also enjoy:

This Vanilla Christmas Roll Cake is not just a dessert, it’s a centerpiece that brings cheer to your holiday table. I hope this recipe brings as much joy to your celebrations as it has to mine. Here’s to a season filled with sweetness and delight! Happy baking!

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Vanilla Christmas Roll Cake

Vanilla Christmas Roll Cake


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  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 1 roll cake (10 servings) 1x

Description

Embrace the holiday spirit with this enchanting Vanilla Christmas Roll Cake, a festive delight that captures the essence of Christmas cheer. Perfect for holiday gatherings, this visually stunning cake features soft, fluffy sponge rolled with creamy vanilla buttercream and festively adorned with holiday sprinkles and a drizzle of white chocolate.


Ingredients

Scale
  • 2 eggs
  • 3 egg yolks
  • 1/2 cup (100 grams) sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (30 grams) cake flour, sifted
  • 3 tablespoons (30 grams) cornstarch
  • 1/4 cup red & green Wilton batter bits
  • 2 egg whites
  • 1 tablespoon sugar
  • 1 cup butter, at room temperature
  • 3 cups (360 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 3 teaspoons heavy cream
  • 3 to 4 tablespoons red and green sprinkles
  • 4 ounces white chocolate
  • Additional red and green sprinkles for decoration

Instructions

Preheat oven to 375°F (190°C). Prepare a 10×15-inch jelly roll pan with greased parchment paper.

Whisk 2 eggs, 3 egg yolks, and 1/2 cup sugar until light. Add vanilla extract. Fold in sifted cake flour and cornstarch. Mix in Wilton batter bits.

In a separate bowl, beat 2 egg whites to soft peaks, add 1 tablespoon sugar, and beat to stiff peaks. Fold into the batter.

Spread batter evenly in the pan. Bake for 12-15 minutes. Roll cake with parchment while hot, and cool.

For buttercream, beat butter, add powdered sugar, vanilla, and cream to desired consistency. Mix in sprinkles.

Unroll cake, spread buttercream, re-roll. Melt white chocolate, drizzle over cake, and top with sprinkles.

Notes

Ensure all ingredients are at room temperature to achieve the best texture. Roll the cake while it’s warm to prevent cracking. Decorate with personalized holiday touches to add festive flair.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Estimated 350
  • Sugar: 28g
  • Sodium: 85mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 95mg

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